KR20090039934A - Preparation method for aged garlic - Google Patents
Preparation method for aged garlic Download PDFInfo
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- KR20090039934A KR20090039934A KR1020070105441A KR20070105441A KR20090039934A KR 20090039934 A KR20090039934 A KR 20090039934A KR 1020070105441 A KR1020070105441 A KR 1020070105441A KR 20070105441 A KR20070105441 A KR 20070105441A KR 20090039934 A KR20090039934 A KR 20090039934A
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 115
- 244000245420 ail Species 0.000 title 1
- 238000002360 preparation method Methods 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 114
- 238000001035 drying Methods 0.000 claims abstract description 48
- 241000383638 Allium nigrum Species 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
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- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 19
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- 238000004519 manufacturing process Methods 0.000 claims description 14
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- 210000004027 cell Anatomy 0.000 description 5
- NAXKFVIRJICPAO-LHNWDKRHSA-N [(1R,3S,4R,6R,7R,9S,10S,12R,13S,15S,16R,18S,19S,21S,22S,24S,25S,27S,28R,30R,31R,33S,34S,36R,37R,39R,40S,42R,44R,46S,48S,50R,52S,54S,56S)-46,48,50,52,54,56-hexakis(hydroxymethyl)-2,8,14,20,26,32,38,43,45,47,49,51,53,55-tetradecaoxa-5,11,17,23,29,35,41-heptathiapentadecacyclo[37.3.2.23,7.29,13.215,19.221,25.227,31.233,37.04,6.010,12.016,18.022,24.028,30.034,36.040,42]hexapentacontan-44-yl]methanol Chemical compound OC[C@H]1O[C@H]2O[C@H]3[C@H](CO)O[C@H](O[C@H]4[C@H](CO)O[C@H](O[C@@H]5[C@@H](CO)O[C@H](O[C@H]6[C@H](CO)O[C@H](O[C@H]7[C@H](CO)O[C@@H](O[C@H]8[C@H](CO)O[C@@H](O[C@@H]1[C@@H]1S[C@@H]21)[C@@H]1S[C@H]81)[C@H]1S[C@@H]71)[C@H]1S[C@H]61)[C@H]1S[C@@H]51)[C@H]1S[C@@H]41)[C@H]1S[C@H]31 NAXKFVIRJICPAO-LHNWDKRHSA-N 0.000 description 4
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- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
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- 235000015097 nutrients Nutrition 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
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- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
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Abstract
Description
본 발명은 황산화력을 높이는 흑마늘 제조방법에 관한 것으로서, 보다 상세하게는 마늘의 발효에 있어서 첨가물을 사용하지 않고 자연발효 시키는 방법으로 마늘본래의 영양 손실을 방지하면서도 황산화력을 생마늘에 비해 대폭 향상시킬 수 있고, 마늘 특유의 냄새를 제거하여 어린이나 여성의 마늘섭취에 따른 거부감을 줄임으로서 마늘의 소비를 촉진시켜 농가소득 증대에 기여할 수 있는 황산화력을 높이는 흑마늘 제조방법에 관한 것이다.The present invention relates to a method of manufacturing black garlic to increase the sulfuric acid power, and more specifically, in the fermentation of garlic, a method of spontaneous fermentation without the use of additives to significantly improve the sulfurization power compared to raw garlic while preventing nutrient loss of garlic. It can be, by removing the peculiar smell of garlic by reducing the rejection of garlic ingestion of children or women by promoting the consumption of garlic to increase the sulfurization power that can contribute to the increase of farm household income.
마늘은 산(蒜)이라고도 하며 비늘줄기는 연한 갈색의 껍질 같은 잎으로 싸여 있으며, 안쪽에 5∼6개의 작은 비늘줄기가 들어 있다. 꽃줄기는 높이 60cm 정도이고, 잎은 바소꼴로 3∼4개가 어긋나며, 잎 밑부분이 잎집으로 되어 있어 서로 감싼다. 7월에 잎 겨드랑이에서 속이 빈 꽃줄기가 나와 그 끝에 1개의 큰 산형꽃이삭[傘形花穗]이 달리고 총포(總苞)는 길며 부리처럼 뾰족하다. 봄 부터 초여름이 제철이며 알이 굵고 고른것, 껍질 색이 백색이고 광택이 있는것, 상처가 없는것이 우량품이다. 건조하여 가벼운 것, 싹이 나온것은 오래된 것이다.Garlic is also called acid (비) and the scales are wrapped in light brown bark-like leaves, with 5-6 small scales inside. The stalk is about 60cm high, the leaves are basso-like, 3 to 4 are alternate, and the bottom of the leaf is made of leaf shops. In July, a hollow flower stem emerges from the leaf axle, and at the end of it, one large mountain flower spike runs, and the gun is long and pointed like a beak. Seasonal from spring to early summer. Eggs are thick and even, shell color is white and glossy, and there are no scars. Dried, light, shoots are old.
마늘은 건강을 증진시키는 효능이 뛰어난 것으로 혈압을 낮추고 혈전 생성을 억제하며 나쁜 콜레스테롤을 감소시키고 위암을 예방하고 면역기능을 강화하는 것으로 잘 알려져 있다.Garlic is known for its good health-enhancing effects, such as lowering blood pressure, inhibiting blood clot production, reducing bad cholesterol, preventing stomach cancer and enhancing immune function.
마늘의 영양소는 알린(allin)과 스크르디닌(scordinnin)으로 알린은 갈거나 다지면 효소의 작용으로 알라신(allicin)이 되어 비타민 B1와 결합하여 알리티아민이 되고 이 알리티아민은 체내에 흡수되기 쉬운 활성 비타민 B1이 된다.The nutrients of garlic are allin and scordinnin. When allin is ground or chopped, it becomes an allicin by the action of enzymes, which binds to vitamin B1 and becomes an alliamine, which is easily absorbed by the body. It becomes active vitamin B1.
마늘에 들어있는 알리신은 세균, 호모, 곰팡이 및 기생충 등의 체표면 단백질과 결합하여 살균,살충효과를 나타내며 항바이러스 활성효과와 혈중 콜레스트롤을 감소시켜 동맥경화증을 예방하며 체내의 활성 산소를 제거하는 황산화(항산화세포가 활성산소에 세포파괴(세포파괴:세포의노화)를 막는작용도 하지만 세포속 핵에 염색체를 손상시켜 암을 유발하는 활성산소를 제거하는 것) 작용을 한다.Allicin in garlic combines with body surface proteins such as bacteria, homos, fungi and parasites to show bactericidal and insecticidal effects. It also has anti-viral activity and blood cholesterol, which prevents atherosclerosis and removes free radicals from the body. In addition, antioxidant cells act to prevent free radicals from destroying cells (cell destruction: aging of cells), but they also damage the chromosomes in the nucleus of cells to remove free radicals that cause cancer.
이러한 마늘을 종래에는 편리하게 섭취하기 위하여 마늘을 가열 처리하거나 각종 첨가물을 사용하여 마늘의 저장기간 및 효능을 보전하는 방법을 사용하였으나 마늘 본래의 효능을 손상시킬 수 있는 문제가 있었다.Conventionally, in order to conveniently ingest the garlic, but using a method of preserving the shelf life and efficacy of garlic using heat treatment or various additives, there was a problem that can damage the original efficacy of garlic.
또한, 이렇게 인체에 유효한 효능이 풍부한 마늘이 특유의 냄새와 자극적인 맛으로 소비자가 취식하기 어려운 문제가 있었던 것이다.In addition, garlic, which is rich in efficacy, which is effective for the human body, has a problem that is difficult for consumers to eat due to its unique smell and irritating taste.
본 발명의 목적은 전술된 종래기술의 문제점을 해결하기 위한 것으로서, 흑마늘의 제조시 첨가물을 사용하지 않고 자연발화시키는 방법으로 마늘 본래의 영양 손실을 방지하면서도 황산화력이 높은 흑마늘을 제공할 수 있는 황산화력을 높이는 흑마늘 제조방법을 제공하는데 있다.An object of the present invention is to solve the problems of the prior art described above, sulfuric acid that can provide a high sulfuric acid black garlic while preventing the original nutrition loss of garlic by a method of spontaneous combustion without the use of additives in the production of black garlic It is to provide a method of manufacturing black garlic to increase the thermal power.
또한, 본 발명의 다른 목적은 마늘 특유의 냄새를 제거하여 어린이나 여성의 마늘섭취에 따른 취식 거부감을 줄임으로서 다양한 계층의 소비를 촉진시켜 마늘을 제공하는 농가소득 증대에 기여할 수 있는 황산화력을 높이는 흑마늘 제조방법을 제공하는데 있다.In addition, another object of the present invention by removing the peculiar smell of garlic to reduce the refusal to eat according to garlic intake of children or women to promote the consumption of various layers to increase the sulfuric acid power that can contribute to the increase of farm income to provide garlic The present invention provides a method for preparing black garlic.
이하, 본 발명에 따른 황산화력을 높이는 흑마늘 제조방법에 대해 상세하게 설명한다.Hereinafter, the black garlic production method for increasing the sulfurization power according to the present invention will be described in detail.
상기 목적을 달성하기 위해 본 발명은, 흑마늘 제조방법에 있어서, 외피 및 내피가 제거된 생마늘을 증숙기에 넣고 60~70℃의 온도로 180~200시간 숙성 발효시키는 1차숙성단계(S10); 상기 1차숙성단계(S10)를 통하여 숙성된 마늘을 온도가 35~40℃인 건조기에 넣고 15~20시간 건조시키는 1차건조단계(S20); 상기 1차건조단계(S20)를 거친 마늘을 증숙기에 넣고 45℃에서 100~110시간 발효시켜 숙성시키는 2차숙성단계(S30); 상기 2차숙성단계(S30)를 통하여 숙성된 마늘을 38~40℃인 건조 기에 넣고 8~10시간 건조시키는 2차건조단계(S40); 상기 2차건조단계(S40)를 거친 마늘을 증숙기에 다시 넣은 후에 40℃에서 50시간 발효시켜 숙성시키는 3차숙성단계(S50): 및, 상기 3차숙성단계(S50)를 거친 마늘을 자연태양광으로 150~200시간 숙성건조하는 자연숙성건조단계(S60);를 포함하여 이루어진다. 이때, 상기 1,2차건조단계(S20,S40)는 열풍건조기를 사용하고, 마늘의 건조시 15~20시간마다 마늘 약 100kg에 대하여 물 3~5L를 20~40분동안 공급하여 이루어질 수 있다. 또한, 상기 1,2차건조단계(S20,S40)는 마늘의 수분함량 비율이 마늘의 총중량%에 대하여 20~50중량%를 이루도록 건조시켜 이루어질 수 있다. 또한, 상기 1,2,3차숙성단계(S10,S30,S50)는 마늘을 발효시켜 숙성시키는 과정에서 20~25시간마다 마늘 약 100kg에 대하여 물 4~7L를 30~60분동안 공급하여 이루어질 수 있다. 또한, 본 발명은 상술한 공정에 따라 제조된 황산화력이 높은 흑마늘을 제공하는 것이다.In order to achieve the above object, the present invention, in the black garlic production method, the first aging step (S10) to put the raw garlic, the outer skin and the endothelial removed in a steamer, aging fermentation 180 to 200 hours at a temperature of 60 ~ 70 ℃; A first drying step (S20) of putting garlic aged through the first ripening step (S10) into a dryer having a temperature of 35 to 40 ° C and drying for 15 to 20 hours; Put the garlic through the first drying step (S20) into a steamer in a steaming secondary fermentation step (S30) for 100 to 110 hours fermentation at 45 ℃; A second drying step (S40) of putting garlic matured through the second ripening step (S30) into a dryer having 38 to 40 ° C. and drying for 8 to 10 hours; The second drying step (S40) and then put the garlic again in the steamer, fermentation at 50 ℃ for 50 hours, the third ripening step (S50): And, the garlic after the third ripening step (S50) natural sun It consists of; natural maturation drying step (S60) to dry aged 150 ~ 200 hours with light. At this time, the first and second drying step (S20, S40) may be made by using a hot air dryer, supplying about 3 to 5L of water for about 20 to 20 minutes for about 100kg garlic every 15 to 20 hours of drying the garlic. . In addition, the first and second drying step (S20, S40) may be made by drying so that the moisture content ratio of garlic to 20 to 50% by weight relative to the total weight of garlic. In addition, the 1,2,3 aging step (S10, S30, S50) is made by supplying water 4 ~ 7L for 30 ~ 60 minutes to about 100kg garlic every 20-25 hours in the process of fermenting garlic Can be. In addition, the present invention is to provide a black garlic having a high sulfurization power prepared according to the above-described process.
이상에서 살펴본 바와 같이, 본 발명에 따른 황산화력을 높이는 흑마늘 제조방법은 흑마늘의 제조시 첨가물을 넣지 않고도 황산화력이 높은 흑마늘을 제조할 수 있음은 물론이고, 마늘 특유의 냄새를 제거하여 소비자의 취식이 용이도록 함으로써, 마늘섭취에 따른 소비자의 거부감을 줄이고, 마늘의 소비를 촉진시켜 그에 따른 마늘 농가소득을 증대시킬 수 있는 이점이 있는 것이다.As described above, the black garlic manufacturing method to increase the sulfuric acid power according to the present invention can be produced without the addition of additives during the production of black garlic, of course, the high sulfuric acid black garlic, as well as removing the peculiar smell of garlic to eat By facilitating this, there is an advantage that can reduce the consumer's rejection due to garlic intake, promote the consumption of garlic and thereby increase the garlic farm income.
본 발명의 구체적 특징과 다른 이점들은 하기의 설명으로 더욱 명확해질 것이다.Specific features and other advantages of the present invention will become more apparent from the following description.
본 발명은 도 1에 도시된 바와 같이, 흑마늘 제조방법에 있어서, 외피 및 내피가 제거된 생마늘을 증숙기에 넣고 60~70℃의 온도로 180~200시간 숙성 발효시키는 1차숙성단계(S10); 상기 1차숙성단계(S10)를 통하여 숙성된 마늘을 온도가 35~40℃인 건조기에 넣고 15~20시간 건조시키는 1차건조단계(S20); 상기 1차건조단계(S20)를 거친 마늘을 증숙기에 넣고 45℃에서 100~110시간 발효시켜 숙성시키는 2차숙성단계(S30); 상기 2차숙성단계(S30)를 통하여 숙성된 마늘을 38~40℃인 건조기에 넣고 8~10시간 건조시키는 2차건조단계(S40); 상기 2차건조단계(S40)를 거친 마늘을 증숙기에 다시 넣은 후에 40℃에서 50시간 발효시켜 숙성시키는 3차숙성단계(S50): 및, 상기 3차숙성단계(S50)를 거친 마늘을 자연태양광으로 150~200시간 숙성건조하는 자연숙성건조단계(S60);를 포함하여 이루어지게 된다.In the present invention, as shown in Figure 1, in the black garlic production method, the first aging step (S10) of putting the raw garlic, the outer skin and the endothelial removed in a steamer, aging fermentation at a temperature of 60 ~ 70 ℃ 180 ~ 200 hours; A first drying step (S20) of putting garlic aged through the first ripening step (S10) into a dryer having a temperature of 35 to 40 ° C and drying for 15 to 20 hours; Put the garlic through the first drying step (S20) into a steamer in a steaming secondary fermentation step (S30) for 100 to 110 hours fermentation at 45 ℃; A second drying step (S40) of putting garlic matured through the second ripening step (S30) into a dryer having 38 to 40 ° C. and drying for 8 to 10 hours; The second drying step (S40) and then put the garlic again in the steamer, fermentation at 50 ℃ for 50 hours, the third ripening step (S50): And, the garlic after the third ripening step (S50) natural sun Natural maturation drying step (S60) for 150 to 200 hours aging and drying with light; is made to include.
1) 1차숙성단계(S10)1) First ripening step (S10)
상기 단계는 마늘의 외피 및 내피를 제거하고 60~70℃의 온도를 유지한 증숙기에 마늘을 넣어 180~200시간 숙성 발효시키는 것이다.The step is to remove the outer skin and the inner skin of the garlic and put the garlic in a steamer maintained at a temperature of 60 ~ 70 ℃ fermentation for 180 ~ 200 hours.
상기 단계에서 마늘의 외피 및 내피를 제거하는 것은 마늘을 숙성시킨 후에는 마늘의 외피 및 내피를 제거하기가 수월하지 않아 작업의 효율성을 증대시키기 위하여 이루어지는 것이다.Removing the skin and the endothelium of the garlic in this step is made to increase the efficiency of the operation since it is not easy to remove the skin and the endothelium of the garlic after aging.
이때, 마늘을 발효시켜 숙성시키는 과정에서 20~25시간마다 마늘 약 100kg에 대하여 물 4~7L를 30~60분동안 공급한다. 이렇게, 마늘에 수분을 지속적으로 공급하는 것은 마늘의 쓴 냄새를 제거하고, 마늘의 숙성을 효과적으로 하기 위한 것이다.At this time, in the process of fermenting the garlic is aged for 20 to 25 hours for about 100kg garlic 4 to 7L of water is supplied for 30 to 60 minutes. So, continuously moisturizing garlic is to remove the bitter smell of garlic, and to effectively ripen garlic.
2) 1차건조단계(S20)2) First drying step (S20)
상기 단계는 1차숙성단단계(S10)를 거친 마늘을 온도가 35~40℃인 건조기에 넣고 15~20시간 가량 건조시키게 되는 것이다.The step is to put the garlic after the first ripening stage (S10) into a dryer of 35 ~ 40 ℃ temperature is to be dried for about 15 to 20 hours.
이때, 상기 건조기는 마늘의 쓴 냄새를 제거하기 위하여 열풍건조기를 사용하는 것이 바람직하며 마늘의 건조시 15~20시간마다 마늘 약 100kg에 대하여 물 3~5L를 20~40분동안 공급하여 건조단계에서 마늘의 갈라짐등과 같은 외형상의 변화로 인한 품질저하를 방지하게 된다.At this time, the dryer is preferably using a hot air dryer to remove the bitter smell of garlic, and during the drying step by supplying 3 ~ 5L of water for 20 ~ 40 minutes to about 100kg of garlic every 15 to 20 hours during the drying of the garlic It prevents quality deterioration due to changes in appearance such as garlic splitting.
또한, 마늘의 수분함량 비율이 마늘의 총중량%에 대하여 20~50중량%를 이루도록 건조시키는 것이 바람직하다.In addition, the moisture content of the garlic is preferably dried to make 20 to 50% by weight relative to the total weight of garlic.
상기 에서는 열풍건조기를 사용하여 15~20시간마다 마을에 3~5L의 물을 공급하도록 설명하였지만 계절이나 날씨에 따라 변경되어 적용될 수 있음은 물론이고, 상기 1차건조단계(S20)에서 공급되는 수분은 스팀분사기를 사용하여 열풍건조기내의 온도와 유사한 온도를 유지한 물을 공급하는 것이 마늘의 발효 숙성진행 과정을 저해하지 않는 것이다.In the above described using a hot air dryer to supply 3 ~ 5L of water to the village every 15 to 20 hours, but can be changed and applied depending on the season or weather, of course, the water supplied in the first drying step (S20) The supply of water at a temperature similar to that in the hot air dryer using a steam injector does not interfere with the fermentation process of garlic.
3) 2차숙성단계(S30)3) Second maturation stage (S30)
상기 단계는 1차건조단계(S20)를 거친 마늘을 증숙기에 넣고 45℃의 온도에서 100~110시간 발효시켜 숙성시킨다.The step is put into a steamer in the first drying step (S20) steamer and fermented at a temperature of 45 ℃ 100 ~ 110 hours to ripen.
이때, 마늘을 발효시켜 숙성시키는 과정에서 20~25시간마다 마늘 약 100kg에 대하여 물 4~7L를 30~60분동안 공급한다. 이 또한, 마늘의 쓴 냄새를 제거하고, 마늘의 숙성을 효과적으로 하기 위한 것이다.At this time, in the process of fermenting the garlic is aged for 20 to 25 hours for about 100kg garlic 4 to 7L of water is supplied for 30 to 60 minutes. This is also to remove the bitter smell of garlic, and to effectively ripen garlic.
상기 2차숙성단계(S30)에서 마늘의 발효,숙성을 높이기 위하여 마늘에 공급되는 물의 양은 계절, 날씨등에 따라 변경되어 적용될 수 있다.In order to increase the fermentation and ripening of garlic in the second ripening step (S30), the amount of water supplied to garlic may be changed and applied according to season, weather, and the like.
4) 2차건조단계(S40)4) Second drying stage (S40)
상기 단계는 2차숙성단계(S30)를 통하여 숙성된 마늘을 38~40℃인 건조기에 넣고 8~10시간 건조시키는 것이다.The step is to put garlic aged through the second ripening step (S30) in a dryer of 38 ~ 40 ℃ 8 to 10 hours to dry.
이때, 상기 건조기는 마늘의 쓴 냄새를 제거하기 위하여 열풍건조기를 사용하고, 마늘의 건조시 15~20시간마다 마늘 약 100kg에 대하여 물 3~5L를 20~40분동안 공급하여 건조단계에서 마늘의 갈라짐등과 같은 외형상의 변화로 인한 품질저하를 방지하게 된다.At this time, the dryer uses a hot air dryer to remove the bitter odor of garlic, garlic 3 ~ 5L water for about 20 ~ 40 minutes to about 100kg of garlic every 15 to 20 hours during the drying of the garlic in the drying step It prevents quality deterioration due to appearance changes such as cracking.
또한, 마늘의 수분함량 비율이 마늘의 총중량%에 대하여 20~50중량%를 이루도록 건조시킨다.In addition, the moisture content of garlic is dried to achieve 20 to 50% by weight relative to the total weight of garlic.
특히, 1차건조단계(S10) 및 2차건조단계(S40)에서 열풍건조기의 온도는 최하 30℃의 온도를 유지하도록 하는 것이 좋다. 이는, 30℃이하의 열풍과정을 거칠 경우에는 마늘의 쓴 냄새 제거가 효과적으로 이루어지지 않을 수 있기 때문이다.In particular, the temperature of the hot air dryer in the first drying step (S10) and the second drying step (S40) is good to maintain a temperature of at least 30 ℃. This is because garlic may not be effectively removed when subjected to a hot air process of 30 ° C. or less.
5) 3차숙성단계(S50)5) 3rd maturation stage (S50)
상기 단계는 2차건조단계(S40)를 거친 마늘을 증숙기에 다시 넣은 후에 40℃에서 50시간 발효시켜 숙성시키는 것이다.The step is to put the garlic after the second drying step (S40) back to the steamer to ferment at 40 ℃ 50 hours to mature.
이때, 마늘을 발효시켜 숙성시키는 과정에서 20~25시간마다 마늘 약 100kg에 대하여 물 4~7L를 30~60분동안 공급한다.At this time, in the process of fermenting the garlic is aged for 20 to 25 hours for about 100kg garlic 4 to 7L of water is supplied for 30 to 60 minutes.
상술한 바와 같이 1,2,3차숙성단계(S10,S30,S50)를 거쳐 마늘을 발효,숙성시킴으로서 냄새의 원인이 되는 휘발성 유황화합물이 줄어들기 때문에, 마늘의 섭취 후에 마늘냄새가 몸속에서부터 진동하는 마늘 특유의 불쾌감을 없앨 수 있게 된다.As described above, since the volatile sulfur compounds that cause odor are reduced by fermenting and ripening garlic through the first and second maturation stages (S10, S30, S50), the smell of garlic vibrates from the body after ingesting garlic. You can get rid of the discomfort peculiar to garlic.
6) 자연숙성건조단계(S60)6) Natural ripening drying step (S60)
상기 단계는 3차숙성단계(S50)를 거친 마늘을 자연태양광으로 150~200시간 숙성건조하는 것이다.The step is drying the garlic after the third ripening step (S50) aged 150 ~ 200 hours in natural sunlight.
이때, 제조되는 마늘의 수분함량 및 날씨, 계절등에 따라 자연숙성건조단계(S60)에서도 물의 공급시간 및 양을 정하여 공급할 수 있는 것이다.At this time, depending on the moisture content of the garlic and the weather, season, etc. will be able to supply a predetermined time and amount of water in the natural ripening step (S60).
이상과 같이, 상술한 공정에 따라 마늘의 숙성으로 인하여 수용성 유황 화합물인 S-알리시스테인이 생성된 흑마늘을 얻을 수 있게 되는 것이다.As described above, it is possible to obtain black garlic in which S-alicysteine, which is a water-soluble sulfur compound, is obtained due to the ripening of garlic according to the above-described process.
상기 S-알리시스테인은 수용성 유황 화합물 경구섭취에 의해 대부분 혈액으로 흡수되며, 경구섭취 후의 혈장중 간장, 신장, 폐 등의 장기에 S-아릴시스테인 은 다양한 약리작용을 갖고 있는 것으로 보고되고 있다.Most of the S-alicysteine is absorbed into the blood by oral ingestion of water-soluble sulfur compounds, and it has been reported that S-arylcysteine has various pharmacological effects on organs such as liver, kidney and lung in plasma after oral ingestion.
즉, 마늘의 본래 유효성을 손상시키는 일 없이 항산화력이 생마늘에 비해 거의 10배로 상승하며 암예방, 콜레스테롤억제, 동맥경화개선, 심질화예방, 알츠하이머방지 등에 효과가 있는 S-아릴시스테인 등의 물질을 마늘의 발효 및 숙성과정을 통하여 얻을 수 있게 되는 것이다.That is, the antioxidant power increases almost 10 times compared to raw garlic without compromising the intact effectiveness of garlic, and is effective in preventing cancer, suppressing cholesterol, improving arteriosclerosis, preventing heart nitriding, and preventing Alzheimer's. It can be obtained through the fermentation and ripening process of garlic.
이상에서 살펴본 바와 같이, 본 발명은 황산화력을 높이는 흑마늘 제조방법을 제공하여 마늘을 발효,숙성시키는 간단한 공정으로도 마늘의 효능을 증가시키고, 취식시 마늘 특유의 냄새가 제거되어 소비자가 거부감 없이 취식할 수 있는 황산화력이 높은 마늘을 제공할 수 있는 장점이 있는 것이다.As described above, the present invention increases the efficacy of garlic even by a simple process of fermenting and ripening garlic by providing a method of producing black garlic to increase the sulfuric acid power, and the smell of garlic is removed during eating, so that consumers can eat without refusal. There is an advantage that can provide garlic with high sulfate power.
본 발명은 특정한 실시예에 관련하여 도시하고 설명하였지만, 이하의 특허청구범위에 의해 제공되는 본 발명의 정신이나 분야를 벗어나지 않는 한도 내에서 본 발명이 다양하게 개량 및 변화될 수 있다는 것을 당업계에서 통상의 지식을 가진자에게 있어서 자명할 것이다.While the invention has been shown and described with respect to specific embodiments thereof, it will be appreciated that the invention can be variously modified and varied without departing from the spirit or scope of the invention as provided by the following claims. It will be obvious to those of ordinary skill.
도 1은 본 발명에 따른 황산 화력을 높이는 흑마늘 제조방법의 순서도.1 is a flow chart of the black garlic production method for increasing sulfuric acid thermal power according to the present invention.
<도면의 주요 부분에 대한 부호설명> <Code Description of Main Parts of Drawing>
S10: 1차숙성단계 S20: 1차건조단계S10: 1st stage of maturation S20: 1st stage of drying
S30: 2차숙성단계 S40: 2차건조단계S30: 2nd maturation stage S40: 2nd drying stage
S50: 3차숙성단계 S60: 자연숙성건조단계S50: tertiary ripening stage S60: natural ripening stage
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| KR101004420B1 (en) * | 2010-06-29 | 2010-12-28 | 이선하 | The black galic which polyphenol and s-allylcysteiene are strengthened and preparing for method |
| KR102307191B1 (en) | 2019-09-04 | 2021-09-30 | 윤심 | Method for producing fermented garlic composition of lactic acid bacteria |
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| KR100738427B1 (en) * | 2007-03-27 | 2007-07-11 | 원용섭 | Preparation method for aged garlic |
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